Easy Homemade Funfetti Cupcakes

Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box! They’re quite easy, too.

You will never make boxed Funfetti Cupcakes again after you try this homemade recipe! sallysbakingaddiction.com

Another post dedicated to all you sprinkle lovers out there. 😉

I  recently developed a homemade funfetti cupcake recipe that may just be easier than your store-bought mix. Yep yep, this recipe is a piece of cake. Literally. Kinda. So fluffy, so soft, spiked with vanilla, and bursting through the seams with colorful speckles.

Easy Homemade Funfetti Cupcakes with Vanilla Buttercream

I made a batch of homemade funfetti cupcakes for my birthday earlier this year and they were an instant hit. My friends and I gobbled them right up. I covered them with milk chocolate frosting and was pleasantly satisfied. Well… until I revisited the recipe and began a mad cupcake experiment. Testing and retesting and retesting. Because that’s what I do. I’m on a constant mission to find that “perfect” recipe. Perfectionist much?

While my original homemade funfetti cupcakes are outstanding, I wanted a fluffier, whiter, and cakier cupcake that is still as simple as my original recipe. And well… as simple as a boxed mix. I found a winner. Using easy everyday ingredients, this homemade recipe only takes about 25 minutes AND tastes 1,000% better than anything on the store shelves.

Plus, there is NO mixer required. (!!!!!)

The best Homemade Funfetti Cupcakes I've ever tried. You will never bake from a box mix again!

Everyday ingredients + no mixer required. Let’s dive into the recipe a bit further, shall we?

All-purpose flour, leavening agents (baking powder & soda), salt, white sugar, 1 stick of melted butter, vanilla extract, yogurt (or sour cream), and milk. Doesn’t that sound easy? The dry ingredients are tossed together by hand. Grab a wooden spoon or rubber spatula and mix together the melted butter and sugar. Mix, mix, mix until combined and it all appears a tad “gloopy.” Technical terms here.

The back of your funfetti box mix probably calls for oil and not butter. I love using oil in cake and cupcake recipes – it brings the finished baked good SO much moisture and a delicate texture. However, I decided to use butter in my recipe because the addition of plain yogurt (or sour cream) does a mighty fine job keeping things moist and soft. Plus, you still get a buttery taste.

Easy Homemade Funfetti Cupcakes with Vanilla Buttercream

To the sugar/butter mixture, you will add the egg, yogurt, vanilla, and milk. Whisk it all up by hand. The mixture will be chunky and sort of ugly. I promise, that’s ok. Slowly stir in the dry ingredients. Use a bit of elbow grease and stir out all the lumps. The batter will be thick.

Time for a sprinkle shower!

cupcake batter

**You must, must, must be careful adding in your sprinkles. If you are using nonpareil sprinkles (the little balls), their colors will quickly bleed into your batter. I used nonpareil because they are my favorite. I had to be sure to gently mix them into the batter to avoid tie-dye cupcakes.

Which wouldn’t be so bad though, right?

Easy Homemade Funfetti Cupcakes with Vanilla Buttercream

Divide your batter evenly between 12 muffin tins and bake at 350F for only about 20 minutes, give or take. You’ll know they are finished when a toothpick comes out clean. If you bake these as mini cupcakes, they will only take about 8 minutes in the oven.

Moving along to that frosting… oh the frosting.

You will never make boxed Funfetti Cupcakes again after you try this homemade recipe! sallysbakingaddiction.com

My standard vanilla frosting recipe.

It’s quite simple – perhaps even more simple than the cupcakes. Beat together unsalted butter, confectioners’ sugar, heavy cream, and vanilla extract. That’s IT. Two very crucial notes: (1)  make sure your butter is softened and not melted in the slightest. I simply took my butter stick out of the refrigerator and let it sit on the counter for 45 minutes as I baked and cooled the cupcakes. (2) Use heavy cream. You may use half-and-half instead. You *could* use milk, but heavy cream or half-and-half (which is half milk, half cream) will give the frosting a thicker texture. I recommend using those instead of milk.

I used a Wilton 12 frosting tip (a round tip) to frost the cupcakes. Frost the cooled cupcakes however you prefer – slathering on with a knife or piping on with a tip.

Easy Homemade Funfetti Cupcakes with Vanilla Buttercream

The cupcakes are so soft, moist, and fluffy with a buttery smooth taste. The frosting is fluffy, thick, and so easy to throw together. If you’d prefer a chocolate frosting, I suggest my milk chocolate frosting. It’s smooth, rich, and magical.

I used a Wilton 1M swirl tip for the chocolate version:

Homemade Funfetti Cupcakes with Milk Chocolate Frosting | sallysbakingaddiction.com

One bite into the iconic funfetti cupcake /vanilla buttercream duo and you’ll be transported back to childhood birthday memories. These were and still are my very favorite type of cupcake.

I love the pops of color peeking out. 🙂

The best Homemade Funfetti Cupcakes I've ever made. They're so simple to make from scratch too!


Homemade Funfetti Cupcakes

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 12 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box!  They’re quite easy, too.



  • 1 and 2/3 cups all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup yogurt*
  • 3/4 cup milk*
  • 2 teaspoons pure vanilla extract
  • 1/2 cup rainbow sprinkles (not nonpareils)

Vanilla Buttercream

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or half-and-half*
  • 2 teaspoons pure vanilla extract
  • salt, to taste


  1. Preheat oven to 350°F (177°C). Line muffin tin with 12 cupcake liners. Set aside.
  2. Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
  3. Divide batter among 12 cupcake liners and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
  4. Make the frosting: in a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners’  sugar, cream, and vanilla extract. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.
  5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.


  1. Yogurt: You can use plain or vanilla regular/Greek yogurt or sour cream.
  2. Milk: You can use regular milk, soy milk, or almond milk.
  3. Frosting: Feel free to top with milk chocolate frosting instead.
  4. Mini Cupcakes: For 24 mini cupcakes, bake 8-9 minutes or until a toothpick inserted in the center comes out clean.
  5. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: homemade funfetti cupcakes


  1. Sally! I’m a baker all the way in Jamaica and I have to tell you I’m in LOVE with your website!!! I tried your vanilla buttercream frosting, and I have a quick question. Can it be put in the fridge? After its refrigerated, do I bring it to room temperature and re-whip it to make it frosting consistency? Can’t wait to hear from you and keep on baking!

    1. Hi Jessica – yes, it can be refrigerated. I’d give it a quick stir to bring it back to the right consistency. No need to whip it again. Enjoy!

    2. Yes. I refrigerated my frosting, then when I was ready to frost a few more cupcakes, I let it sit out and rewhipped it with my electric beaters. It came to the same consistency again and again. I did it twice (before I just ate the rest out of the bowl b/c it was so yummy). I didn’t have cream, so I used 1% milk–a bit less fluffy, but every bit as good!

  2. Hey Sally!!!

    I made a post on my blog about you and I was wondering if you would like to check it out ? I also wanted to know where we can get your cooking books that are coming out soon. Have a WONDERFUL weekend!!!

    Thank you
    From, Nina

    1. Hi Nina! I would love to check it out and I will head to your blog right now. My book will be available in 1 year. Spring 2014. 🙂 Thank you!

  3. Hello! I tried to make these gluten free… usually i don’t have a problem translating recipes. they were quite yumy but the batter was significantly thinner and the sprinkle bled everywhere. green cupcakes 🙁 i recommend attempting to add more flour o something if you try these GF.

  4. Sally, this recipe is amazing! I thought I had found a great funfetti recipe (on another site) last week but when I did a test run of it yesterday it was totally gross. (Who needs three cups of sugar for 12 cupcakes? It was like eating hard candy.) Then I found your recipe and you’ve totally saved the day! It’s so yumm! I ended up subbing in the brown sugar, which you recommend for keeping the funfetti cake moist, and I added half a vanilla bean to mixture, just to give it that extra vanilla punch. These are so good, I could eat them without icing. (But who would do that?! 😉 Thank you so much, your recipe totally made my sister’s birthday that much more special.

    1. Three cups of sugar?? That is insane! That’s 1/4 cup of sugar in each cupcake. Way too much. I’m so glad you made these and using brown sugar like I did in my cake is a great idea. These are the perfect birthday dessert, too! Thanks for reporting back, Catherine!

  5. Hello,

    I am making the Funfetti Cupcakes for my son’s birthday on Saturday. What can I do to prevent the color of the sprinkles from running into the batter? Do I just add a little at a time or just blend slowly?

      1. I can’t believe how easy these were to make. My first homemade cupcakes and icing! I can’t wait to try more of your recipes. Thanks

  6. Making your funfetti cupcakes for my daughters first birthday! About 200 of them, nervous about the sprinkles tho, my question is do the sprinkles soften when baked? Or will there be crunchy spots in the little yummies? If so is there any sprinkles you recomend that will not be hard or crunchy?

  7. I made these cupcakes with a different frosting for one of my classes to celebrate the end of the school year. At first, I was worried because I accidentally added WAY too many sprinkles and they didn’t taste all that great. I put them in the fridge overnight and when we ate them, they were SO GOOD. Everyone loved them and some people even asked for the recipe!! Great cupcakes

  8. is it possible to make these dairy free as well as the frosting if so what would be your reccommendations thanks so much?

    1. Unfortunately, no. I would try searching for a vegan cake recipe – the cake’s taste and texture would be greatly sacrificed trying to sub out the dairy.

  9. Hey Sally! These cupcakes are perfect. Last time I made them no one would believe they weren’t from a box. I hate making things twice, so before I make these for the third time, I was wondering if you had any ideas as to what might taste good if I wanted to stuff these with something?

      1. Nutella is always a winner, and jam sounds great!
        Oh also, you’re kind of a super baking scientist (I feel), so do you know if there’s a way to make Biscoff chips? The spread is SUCH a weird consistency and really sensitive to temperature. I want to figure out how to stabilize to keep it in chip form.

      2. Biscoff chips – Oh gosh, I have no idea! Maybe try freezing 1/2 teaspoon size “drops” onto a large cookie sheet in the freezer and using those? They won’t be pretty – and well, they might melt when baked. I’m intrigued though b/c I would love cookie butter chips 🙂

      3. I’ve tried piping just biscoff, and when I took it out the freezer it immediately went all squishy again. mixing with butter (which is what you can do for nutella chips) didn’t work because it melted the biscoff too much, you can’t pipe it. Although I did drizzle some on wax paper and try to freeze it…alas, squishy.

  10. Hi – Sorry in advance if you’ve already answered this question. I don’t have a ton of experience baking things from scratch but this recipe seemed so easy and delicious I had to try!! I LOVE the flavor, absolutely perfect! However, I think my cupcakes were too dense. Not as light and fluffy as I’d hoped. You did mention not to overmix the batter.. maybe that was my problem? If you have any suggestions I’d love to give them another try, as I said the flavor was spot on!! Thank you!!

    1. Hi Rae! So glad you enjoyed the flavor of these! For the texture, it sounds like you may have overmixed the batter. Try to only lightly mix all of the ingredients. As little mixing as possible to combine everything. I hope this helps!

      1. Thanks for the reply! Just to be clear, I don’t want any lumps in the batter, correct? What too would you suggest I use? A whisk maybe?

  11. Hey Sally!! Question…Do you think plain greek yogurt will give the cupcakes the sour taste greek yogurt tends to have or does it not show up in the final product??

    Thanksss 🙂

  12. Hi Sally, I am planning to give this recipe a try… my niece birthday will be this Saturday and she likes cupcakes… i never baked cupcakes before so im quite anxious! Btw, if i wanna dye the icing is it possible? let say i wanna have colors baby pink, green and blue… should i do the whole icing in white color then devide them into four then color them? food coloring should be safe right? what brand will u recommend? thanks!

    1. Don’t be nervous, this is a very easy cupcake recipe. You may dye the frosting, yes. Make the white frosting and divide into however many bowls/colors you want . I usually just buy the store brand food coloring. No specific brand. Any will work.

  13. I am going to try to make these cupcakes for an upcoming family gathering. Typically when I make cupcakes from scratch they are either dry, not sweet, or something of that sort. It never tastes as good as the box. I’m praying that this recipe turns out good!!

      1. My cupcakes came out very moist and full of flavor, but they weren’t as fluffy as your cupcakes. Mine were more dense. Do you have any advice on how I can get mine more fluffy next time?

  14. Ahh! My bf is only 3 days older than I am and we’re celebrating our birthdays’ together this year. This is definitely what we’re making next month…we’re never growing up.

    Susan Loves…

  15. Hi! I’m a teen whose never baked before and I’m making these for a friend’s birthday and I’m a little paranoid that I’m gonna mess these cupcakes up so I have a couple of questions:
    1. Does it have to be a specific kind of milk (Whole, 2%, etc..)
    2. I don’t have that thing that squeezes out icing (sorry I don’t know what it’s called) is there another way I could put on the icing

    1. Hi Victoria! These cupcakes are easy for anyone, so don’t be nervous! Great questions. 1) No specific kind of milk. I’ve used 2%, skim, almond milk , and skim milk before. 2) You can simply frosting the icing with a knife instead of using a piping tip. Enjoy!

  16. Hi there!
    I happened to find your site when I googled homemade confetti cupcakes, and I’m so glad I did! I made these for my sister in law for her Birthday and they were a huge hit. They were her favorite as a kid and I don’t like to bake from a box…needless to say, she thinks I’m amazing. lol! Thanks for the awesome recipe and I’m looking for more right now!

    1. Hey Courtney! That’s so wonderful to hear. These are truly my favorite homemade cupcake to make. Especially for birthdays. 🙂 Let me know anything else you bake!

  17. I made these as a test batch last night for my daughters 1st birthday party and although the taste was great thet were a little sticky. I used whole milk plain yogurt ,whole milk and non parel sprinkles. Any suggestions on what i can do to fix this?

    1. Hi Colette! You mean the tops were a little sticky? Perhaps a bit more flour next time for you. It shouldn’t be the whole milk dairy you’re using. Though you could try lower fat versions if you’d like too.

  18. Hi! I absolutely love your blog – truly amazing! Love all your recipes…so much so you’ve inspired a bake off weekend!! Might get fat soon.

    Can you give suggestions for substitutes for sprinkles? I was thinking mini m&ms?

    1. I love the idea of a bake off weekend, Nisha! Mini M&Ms would be great – but I fear they would leak their color into the batter. You can just leave them out. Or just use mini chocolate chips instead.

  19. Look delicious! Was wondering about using coconut oil into the recipe though, how would you recommend using coconut oil with this? substituting for the butter 1:1 and leaving the yogurt out? how about substituting the oil for the butter 1:1 then substituting the yogurt with butter? I’m kind of obsessed with coconut oil yet am not an expert bake so I could use some advice:)

  20. Id love to do these cupcakes for my daughter’s birthday next week. I was just wondering if I can make them in advance and freeze them?

    1. You could freeze the unfrosted cupcakes, yes. Though they will not taste comparable to fresh cupcakes. Freeze and thaw completely before frosting. Happy birthday to your daughter!

  21. Hi Sally! I’m planning to make these for the kids this coming halloween, I’ve got a bunch of Cake Flour that i really want to use, can i substitute CF over APC? what would be the possible measurement?

    Ps. I’m a big fan of yours. been baking most of your cookie recipes and everyone loves them 🙂

    1. Hi Trish! I love baking these cupcakes with cake flour. They’re even softer! Just switch the APF for the same amount of cake flour. Mmm I just know you will all love them!

  22. Hi sally! Just wanted to let you know that I made these adorable cupcakes for my daughter’s first birthday and and they were an absolute hit! So cute, and fun and delicious! I topped them with a cream cheese frosting and more sprinkles… my 2 girls were in cupcake heaven! Thanks for another winning recipe! Ill send you a picture of mine cuz im too proud of myself!

  23. Just made this buttercream frosting and topped it on the death by chocolate cupcakes and they were AH-AMAZING! All of your recipes I have made have been jaw dropping delicious, you have become my go-to site everytime I feel like baking. But back to the cupcakes, I’m using them for tomorrow and was wondering, do I need to put them in the fridge? I’m having a nightmare about waking up tomorrow and all the buttercream being “drippy” if I don’t put them in the fridge.

    1. Hi Kathyria, I love this frosting and it would pair wonderfully with the chocolate cupcakes. As long as the frosting is thick like mine, you should not have to refrigerate the frosted cupcakes overnight.

  24. Hi! I love this recipe! The cupcakes are beautiful! Thinking of making them for my sons 2nd birthday party.. just wanted to make sure the recipe would turn out the same with a doubled recipe or if I should make any tweaks! Thanks!

  25. These cupcakes are the best! Super moist and flavorful. I made these babies as a late birthday treat for my son, and he loved them. I skipped the frosting and iced with Nutella and added a few more sprinkles. Petrection!!!! Bravo!!!

    1. Love that you iced with Nutella and topped with more sprinkles. Sounds like my kind of cupcake! Happy belated to your son. Thanks Sandra!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally